GBBO Challenge June 2019: Schichttorte! Or Baumkuchen....
Welcome to our June GBBO! Now this dessert goes by two names: schichttorte (as introduced on the GBBO) and baumkuchen. The German cake was traditionally made on a spit over a fire, each layer being brushed on, baked, then another layer brushed on to bake on top of the previous one. The end result is a beautiful ringed pattern, reminiscent of the cross section of a tree. Over the years, a simpler version was invented where layers were brushed into a pan, then baked under a grill or broiler. The same intricate layers were created, but now horizontally stacked.
I first made this cake for my husband’s birthday after recently watching the GBBO episode where it was introduced. We traveled to my in-law’s (this was before we lived with them) and their oven was broken. “The broiler works, though,” said my father-in-law. I knew what I’d be baking!
That first time, I followed Paul Hollywood’s recipe. I didn’t weigh each layer, however, so ended up shy of 20 layers by a long shot. But everything else looked good. As we cut in and marveled at the delicate layers, I began wondering how it would taste. Not as I expected. The cake was very spongy in texture, on the dryer side (typical of European cakes), none too sweet (again, very European), and called to mind pancakes. I have to say, it was a tad bit of a let down after working so hard on it. The next day, however, the flavors melded much more and the taste improved. It was certainly good, and more than good enough as my husband has requested it every birthday after.
The second and third times I made it, I followed Jamie Oliver’s recipe. His incorporation of marzipan and brushing of marmalade every other layer brought more flavor to the table and rewarded the effort of the cake.
For this month’s challenge, I combined elements from both Paul Hollywood’s and Jamie Oliver’s recipes. I followed Paul Hollywood’s more closely, but added some elements from Jamie Oliver’s. Notably some almond flavor in the form of extract, adding baking powder and salt (to ensure the batter has enough rise and flavor), and the brushing of jam or marmalade in between every other layer. Some thoughts:
Don’t expect an American style cake. This is very, very European in being less moist & tender & sweet than typical American style cakes. Maybe don’t even think of it as cake.
That being said, Paul Hollywood’s version results in a drier cake. Still tasty (my otherwise sweet wary toddler gobbled hers up), but drier. I remember the one I made for Philip’s last birthday being even more yummy. As being drier has been true both times I’ve followed Paul Hollywood’s recipe, maybe that’s how schichttorte is supposed to be. But it is almost too dry. I’m interested in tweaking the recipe more, or maybe Sarah & Maria can offer suggestions if/when they bake it!
If you only have a 9in or 10in springform pan, don’t bother trying to get 20 layers. The layers will be too thin, will be difficult to cook to golden and bronzier brown, and will be easier to dry out. (That’s what happened to me…I think the ultra thin layers might be part of the reason this cake was drier.) Aiming for 15 or a few more is much more reasonable.
Let the cake rest. Making it one day and enjoying it the next is almost a must. Otherwise, the flavors don’t meld which can be very frustrating after all that effort!
This is not a hard cake per se, but it does require dedicated attention for at least an hour as every layer takes 2-4min under the broiler and you can’t risk the layers burning.
My oven is finicky and the broiler was completely inconsistent one year when I made this, causing layers to burn but not fully cook through. Luckily, it still tasted good, but the texture was wrong. I now bake mine in the toaster oven which is much more reliable! Surprisingly.
This cake dirties a fair amount of bowls & pans & utensils. Sorry.
Since my layers were so thin and in danger of scorching on the edges, that I didn’t dare cook them too long. The lighter layers don’t show above. I think I hit 20, though you can’t tell. I won’t bother next year. I prefer more contrast between each layer, even if that means fewer layers.
Now for the recipe! I’ve kept the almond, apricot/marmalade, and chocolate flavor combo as few things are tastier than that in my mind. But, if almond isn’t your thing, just up the vanilla and skip the almond garnish. Other jams would certainly work as well, so have fun! I’d love to see what you come up with. Also, I went for Paul Hollywood’s amount of chocolate in the cake pictured, but prefer Jamie Oliver’s more generous amount. I’ve upped it in the recipe below as the chocolate is the only “frosting” this cake gets. It doesn’t do to skimp. (I also halved the vanilla drizzle because I ended up with an absurd amount extra. Feel free to whip up more if it doesn’t seem enough to you.)
Schichttorte or Baumkuchen
Ingredients:
[For the Cake]:
10 large eggs, separated
100g butter
150g sugar
Zest from one lemon or orange
1/2 tsp almond extract
1 tsp vanilla
150g flour, sifted
65g cornstarch, sifted
1 1/2 tsp baking powder
1/2 tsp salt
[For the Layering]:
300g apricot jam or orange marmalade (divided into 225g and 75g)
[For the Chocolate Topping]:
50g butter
1 tbs golden syrup (or honey or maple syrup)
2 tbs rum
1/2 tsp almond extract
200g chocolate
[For Vanilla Drizzle]:
125g powdered sugar, sifted
1 tbs rum
1 tsp vanilla
1-2 tbs milk
[For Optional Garnish]:
25g sliced almonds, toasted
Directions:
[For the Cake]:
Separate eggs, putting the yolks into the bowl of a stand mixer.
Beat yolks on high speed (8 on my kitchen aid) for 5 min, until thick, pale, and creamy. Transfer to a bowl if you only have one bowl to your kitchen mixer. Clean out your bowl.
Measure butter and sugar into the clean bowl. Beat on medium speed (4) for about 3 min, or until pale and creamy. Add zest and extracts and mix well. Then add yolks and mix well, scraping down the sides of the bowl as needed. Finally, add flour, cornstarch, baking powder, and salt and mix well. Transfer to separate bowl, and clean out bowl, making sure to remove all traces of grease.
Add egg whites to clean bowl and mix on medium to high speed until soft peaks. Take one third of the egg whites and gently fold into the batter to loosen. Once fully incorporated, gently fold in the remaining egg whites.
[For the Layering]:
Grease and line with parchment the bottom of a springform pan. Preheat your broiler to high. Measure 225g of jam or marmalade into small pan and heat over low heat to warm and loosen, then remove from heat.
Weigh your batter and divide it into how many layers you would like to achieve. Be easy on yourself and give yourself some leeway. This time I did 45g of batter per layer, and that was too thin for my 9in springform. In the past, I did closer to 60g which was more manageable.
Measure the batter (what you’ve decided on, or about 50-60g) into the springform pan, then using a pastry brush, brush batter to evenly coat and cover the bottom of the pan. It will not look like nearly enough. You may start to second guess yourself. Just get it evenly across the bottom, then pop it under the broiler. It will cook up better than you expect. Give it about 2-3min (with my broiler at least) until a golden brown.
Remove pan from broiler, then brush another layer directly on top of the first one. Pop under the broiler for 3-4min, aiming for a darker, bronzier brown. Remove pan from broiler, measure about 20-25g of jam or marmalade on top of the darker layer and brush evenly about (I like to use another pastry brush). Then measure another layer of batter, brush to cover evenly, and bake for 2-3min, aiming for a golden brown.
Continue to alternate between golden brown and darker, bronzier brown with a jam or marmalade brushing until you have used up all your batter. Keep in mind that as your cake gets taller, layers may cook faster.
Once all your layers are baked, remove pan from heat and let cool for 5 min. While cooling, heat remaining 75g jam or marmalade to heat and loosen. Once cake has cooled for 5min, gently loosen the sides and remove the metal ring of the springform pan. Transfer cake to cooling rack, brush top and sides with remaining 75g of jam or marmalade, then let cool completely.
[For the Chocolate Topping]:
When cake is cooled, measure butter, honey or syrup, rum, and almond extract in a medium pan. Bring to boil, then remove from heat and let cool for 5min. Add chocolate, then stir to melt. (If needed, warm pan gently over low heat to melt any stubborn pieces of chocolate.) Let cool for about 10min.
Place cake on cooling rack over a large piece of parchment paper. Pour chocolate over top of cake. Using an offset spatula or other tool, spread chocolate to the edges and let it drizzle down the sides, going around the whole cake. If needed, use some of the extra chocolate that has drizzled off to fill in any gaps.
[For the Vanilla Drizzle]:
Mix together powdered sugar, rum, vanilla, and milk until thick but able to drizzle from a spoon. Drizzle over top the chocolate in a pattern of your fancy. Finally, add almonds around the edges of the cake, if using.
Let set, then store at room temperature until ready to enjoy. It will keep for 2-3 days.
Adapted from Paul Hollywood’s and Jamie Oliver’s recipes.
